curls
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Posts posted by curls
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And the last of the historic Kamado Joe pictures - ribs from a May 2018 cook. St. Louis cut ribs purchased at the local Costco. Sadly, I don't remember any other details about the cook other than the fact that the ribs were tasty.
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Here are my June pizza trials. Used a pizza dough recipe from Peter Reinhart that I have used many times before when I have made pizzas on the gas grill. Pizza sauce was from Wegmans. I'm using sklips to create a break between the diffuser plates and the pizza stone. I learned about the sklips when @Heartsurgeon posted about them here.
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Finally everything fell into place enough that I was able to join in and try making my own bacon! Thank you for all your posts over the years -- definitely don't think I would have done this otherwise. Hot smoked on my Kamado Joe with apple wood chunks and used the Simple Bacon Recipe from amazingribs.com. Will definitely do this again -- planning to use hickory wood chunks for the next trial.
smoking away with temperature probes in each porkbelly chunk
piece one & two post smoking -- next time I'll keep the piece as big as possible to fit the fridge & smoker
pretty sure that I did not need to cut this belly in half - lesson learned!
all sliced up and ready to package up for the fridge and freezer
quality control sample 🙂
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Do the new caps still have the design/transfer on the top or are they just a solid white chocolate / dark chocolate bottle cap?
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3 hours ago, Okanagancook said:
Looks like sirloin...they have great sirloin.
Nope, not sirloin but you triggered my memory — they are labeled as flap steaks. Per Google they are also know as flap meat and sirloin tips. They have a very beefy flavor and some of the texture of skirt steak.
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Wow, that was some stubborn colored cocoa butter! Glad you were able to get it out of your moulds. I like the fish mould — would you mind sharing the mould number and manufacturer?
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Congratulations Rob!!! So glad that you can start Bulrush! 🎉🎉🎉
I’m looking forward to dining in your restaurant. Always wanted to try your place in Silver City — the logistics for St. Louis are so much easier.
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I've been a bit busy... not too much time for cooking or posting photos but here are a few photos from a dinner in July. Beef is from Costco -- forgetting the name of the cut right now but it is quite tasty and makes for nice fajita style preparations.
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Here is another link to those moonstruck chocolates https://www.craftbrewingbusiness.com/news/pass-fail-moonstruck-chocolates-beer-truffles/ definitely a mold of some sort for the bottle cap - they all look the same and have the crimping. Wonder if it is a two piece chocolate or one piece. I have found images where it looks like people were able to remove it from the chocolate.
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Thank you for the information @jmacnaughtan! When I read your original post, I misunderstood and thought the chocolatiers were handing out a month's worth of chocolates as free samples. I am glad to learn that is not the case.
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@jmacnaughtan do you know I what the expected benefits are for the exhibitors? Increase in sales, name recognition, etc.?
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Just now, Kerry Beal said:
Gianduja with some feuillitine.
A classic and delicious filling.
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Kerry they are beautiful! What did you fill them with?
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@weinoo you should swing by DC and try it out! Let me know if you do & we can get together for cocktails.
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@chefmd and I met up at @Hassouni place today and enjoyed some wonderful cocktails and snacks! If you are in the area and like good cocktails, go visit. The bar snacks are also very tasty. @chefmd took a few more pictures so hopefully she will add them later. I had a picture of the menu that included our cocktails but it is too blurry to read!
most of the menu
the main bar
our drinks
bar snacks: Hummus bi Tahina and Levantine Flatbread with Labneh
curls, chefmd, and Hassouni
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@Kerry Beal thanks for figuring this out and giving us clues to figure out the technique for ourselves. I like this one a lot! When I have some play time I’m going to try making some prints & see what I can do with my moulds.
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@tikidoc I haven't checked their catalog, but maybe you can get the powdered colors from Albert Uster...?
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Still trying to find the time to check out @Hassouni's new place. It is getting lots of great press!
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Thank you for blogging. Like many others I always enjoy reading about this trip. Wishing you safe travels home & hoping you can return soon.
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@pjm333 everything you post is lovely but those lemon meringues are calling my name. 😃
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Kerry, what did you fillings did you put in those chocolates?
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Looks like Chef'd is out of the meal delivery business. https://www.supermarketnews.com/deli/chef-d-back-business-not-e-business
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Welcome Kate, glad to have another DC area person on eGullet!
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1 hour ago, Kerry Beal said:
I found it a bit challenging - I went back and added more Apry to mine. Likely won't repeat. I think its the Maraschino that I don't care for. I pick up the same flavor I don't like in an Aviation.
We've sort of been picking a bottle of something from the bar - Anna goes to Kindred Cocktail and we opt for the first one for which we have ingredients.
Thank you. I have a bottle of the Bols jenever that I don’t know what to do with — may try Anna’s Kindred Cocktail approach. I like the Dutch jenevers neat but the North American Bols jenever doesn’t taste like Dutch ones. 😞
Chocdoc Does Dallas
in Food Traditions & Culture
Posted
Don't want to ruin the sport but would a spoon be any easier?